Thursday, April 29, 2010

Beef Enchiladas

Sooo here's my recipe for these yummy beef enchiladas! :)


1 can of enchilada sauce
8 flour tortillas
1 package of ground beef..i use the 90 and above lean ground beef just because we don't need the extra fat to keep this beef mixture soft.
1 large onion finely chopped
1 package of taco mix (or you can create your own taco mixture. I used the package for convenience!)
1 package of shredded cheddar cheese (or whatever mixture of Mexican cheeses you like!)
3 chipotle peppers in adobo sauce finely chopped (this comes in a small can usually found in the spanish section of the super can place the left over in a Ziploc bag in the freezer if you think it will be awhile again until you use it or in your fridge)
1 teaspoon of salt
1 teaspoon of black pepper
2 tablespoons of olive oil
3 tablespoons of Sofrito (this can also be found in a jar in the spanish section of your super market)

Turn oven on to 350 degrees. In a large skillet or pan, begin heating the olive oil on medium heat. Add the diced onions and black pepper and have them sweat out (meaning cook until transparent..adding a few pinches of salt will help them "sweat" faster). Once the onions begin to look a bit transparent add the sofrito. Mix well for a minute then begin adding you ground beef. Add the entire taco seasoning package. Mix everything in the skillet well. Spoon the meat to break it down into fine pieces while it is cooking for 3 minutes. Add a 1/3 of the enchilada sauce into the meat mixture. Continue to stir all the ingredients and break down the meat with a spoon for 15 minutes. Once this is done turn off the heat and grab a tray. Place 1/4 of the enchilada sauce on the bottom of the pan. Place the remainder enchilada sauce in a wide bowl. One at a time dip a flour tortilla into the enchilada sauce in your bowl (The sauce does not have to be evenly distributed on both sides of the tortilla however you can just rub the sauce around it with your fingers. Don't be afraid to get dirty!!) place the wet tortilla in tray. add a couple of tablespoons of the meat mixture then wrap it. The finish tortillas should lay close to one another. I happened to fit 8 perfectly in this tray. I had a little bit of meat left so I kept the rest in a container for lunch tomorrow.. It would make a great quesadilla filler. :) Top the tortillas with the rest of the enchilada sauce then with shredded Cheddar cheese. As much as you like! Don't use the low fat cheeses because they do not melt well at all. You can then, you don't have to, sprinkle the cheese with a little bit of chili powder and paprika. Once your done with that, cover the tray with aluminum foil that has been sprayed with olive oil. This prevents the cheese from burning under the heat and the oil prevents the cheese from sticking to the aluminum. Let this cook for 30-45 minutes depending on how hot your oven is. Take the aluminum foil off and let it then bake for 15 minutes or until the cheese starts to brown. Once your tray of enchiladas looks like the picture here.. It's then ready to be eaten!!! Enjoy!!! :)

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